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My review
Cream Puffs
Shellie Wendel
"An easy and impressive way to make a great dessert. Whip them up and watch them disappear!"
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Ingredients
55 m servings 190Original recipe yields 20 servings (20 to 25 cream puffs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1k1467 Ratings
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Most helpful positive review
10/9/2006
This was a very good, easy recipe - my only gripe (therefore 4 stars) is that I had to read all the reviews to get it right b/c the instructions were somewhat lacking. I added about 2 tsp of va...
Most helpful critical review
5/14/2006
The ingredients for the recipe were acceptable, it was the directions that lacked proper instructions. Cream puffs need to be thoroughly dried out or they will fall and be soggy. After making ...
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10/9/2006
This was a very good, easy recipe - my only gripe (therefore 4 stars) is that I had to read all the reviews to get it right b/c the instructions were somewhat lacking. I added about 2 tsp of va...
1/8/2007
Awesome recipe and so easy with such elegant results. I've made this recipe more times than I can count, and haven't changed a thing, except making the prep easier. No need to cool the water/b...
2/5/2006
Wonderful recipe! Very light and delicious. A tip, though, for this and all cream puff recipes: After baking is finished, turn off the oven, crack the door open with a towel or potholder, and ...
5/14/2006
The ingredients for the recipe were acceptable, it was the directions that lacked proper instructions. Cream puffs need to be thoroughly dried out or they will fall and be soggy. After making ...
10/23/2003
Simply delicious. Very easy to prepare. To cut down on clean up and to make filling the cream puffs a snap, put the pudding mix, milk and cream in a zip top bag. Shake and massage the mixture...
3/26/2008
This recipe is fabulous IF you read the comments of how to successfully make them. If you don't read the comments you will end up with beautiful cream puffs that deflate while cooling. Here's ...
2/8/2003
Well.. all the reviews say its amazing! I'm a good cook but I have no idea what happened. Very disappointed. The puffs turned into mush, they never did puff or dry, instead they fried in the ove...
6/12/2006
I have a comment and a question. The cream is awesome to say the least, however please tell me where I went wrong. My shells did not rise much at all so I could not fill them. I had to use on...
10/14/2005
This was so simple I have to say! And the cream filling is to die for, I added a little almond extract to mine. I brought this to work, and boy do they just think I'm the next best thing! If ...